Cheese Sausage Bundles Food

MINI SAUSAGE BUNDLES

Steps:

• Preheat oven to 425°. In a large skillet, cook and crumble sausage with onion, red pepper and garlic over medium-high heat until no longer pink, 4-6 minutes. Stir in cheese; cool slightly. , Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with two additional phyllo sheets, spritzing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo crosswise into three strips (about 4-1/2-in. wide)., Place a rounded tablespoon sausage mixture near the end of each strip. Fold end of strip over filling, then fold in sides and roll up. Place on an ungreased baking sheet, seam side down. Repeat with remaining phyllo and filling., Bake until lightly browned, 8-10 minutes. If desired, tie bundles with chives. Serve warm.

CHEESE & SAUSAGE BUNDLES

Steps:

• Uncase and separate sausage.
• Brown sausage in a skillet over medium-high heat.
• Drain off excess drippings.
• Combine cheese, chillies, green onions and sausage in a medium bowl.
• Spoon 1 round teaspoon of sausage mixture near 1 corner of wonton wrapper.
• Brush opposite corner with water.
• Roll up "jelly roll" style.
• Moisten ends of roll with water.
• Bring ends together to make a "bundle" overlapping slightly and pressing firmly.
• Repeat with remaining filling and wrappers.
• Heat deep fryer to about 365.
• Fry bundles a few at a time for about 2 minutes or until golden brown.
• Drain on paper towel and serve.
• **Bundles may also be frozen and reheated in the oven.**.

SURPRISE SAUSAGE BUNDLES

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool. , In a large bowl, combine contents of the roll mix and its yeast packet. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes. , Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes. , Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in a freezer container, separating layers with waxed paper. To use, reheat bundles on a greased baking sheet in a preheated 325° oven until heated through.

CHEESY SPINACH BUNDLES

Steps:

• Heat oven to 375ºF.
• Mix first 4 ingredients and egg yolk until blended.
• Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly; brush onto bundles.
• Bake 12 to 15 min. or until golden brown.

SAUSAGE SURPRISE BUNDLES

Steps:

• Reserve bacon fat& saute onion until tender in the fat.
• Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper.
• Cook& stir 5 minutes.
• Remove from heat; add bacon.
• Set aside to cool.
• In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough.
• Turn onto a floured surface; knead until smooth& elastic- about 5 minutes.
• Cover dough& let stand 10 minutes.
• Divide dough into 16 pieces.
• On a floured surface, roll each piece into a 4" circle.
• Top each circle w/ approx.
• 1/4 c.
• filling.
• Fold dough around filling, forming a ball; pinch the edges to seal.
• Place seam side down on greased cookie sheets.
• Cover w/ towels& set in warm place to rise for 30 minutes.
• Beat remaining egg; brush over bundles.
• Sprinkle with sesame or poppy seeds.
• Bake@ 350 for 15-20 minutes, or until golden brown.

VEAL OR CHICKEN HAM AND SAUSAGE BUNDLE ( FEUILLETON DE VEAU)

Steps:

• In bowl break down sausage meat, add the chopped onions and chives, mix well.
• Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
• Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
• Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
• Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
• Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
• Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
• When cooked remove from pan, leave in foil and refrigerate until well chilled.
• Served on a platter with slices showing the layering makes for great presentation.
• Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.

KIELBASA BUNDLES

Steps:

• In large skillet, cook sausage for 5-8 minutes; drain.
• Add onion, green pepper, garlic, and butter; cook until tender.
• Stir in barbecue sauce; heated through.
• Unroll crescent roll dough and separate into 8 rectangles; seal perforations.
• Place a cheese slice on half of each rectangle; top with 2 tablespoons of kielbasa mixture.
• Fold dough over filling and pinch edges to seal; fold seam under.
• If using sesame seeds, beat the egg white and water and brush over the dough; sprinkle with sesame seeds.
• Place seam side down on greased baking sheets.
• Bake at 350* for 15-18 minutes or until golden brown.